Don’t need to cook a whole bird this holiday, but still want to enjoy all that classic roast turkey flavor? This Roast Turkey Breast with Garlic Herb Butter is the perfect option for a smaller crowd this holiday season. It’s tender, juicy, quick and easy!
Two weeks until the biggest food holiday of the year folks! If you haven’t already, it’s time to start planning! Don’t worry. You got this!
Intimidated by cooking a whole turkey? Don’t need a whole bird for a smaller gathering this holiday season? This Roast Turkey Breast with Garlic Herb Butter is the answer! It’s tender and juicy and so easy to whip up.
Truth be told, I make this recipe often, not just during the holiday season. I often choose a turkey breast or a turkey roulade over a whole turkey because I’ve got some picky people at my house who aren’t fans of the dark meat. I work with what I’ve got folks. Lol!
Why You’ll Love this Recipe
When you roast a turkey breast you only have the temperature of the white meat to concentrate on. When you cook a whole bird, balancing the temp of the white meat and the dark meat can be tricky, hence why people often end up with dry white meat.
This breast meat is tender and juicy and easy to carve. Perfect for dinner and great for sandwiches if you have any leftovers.
You only need seven ingredients for this recipe.
Ingredients You’ll Need
- unsalted butter
- fresh thyme
- fresh rosemary
- garlic
- salt and pepper
- bone-in, skin-on turkey breast
Step-By-Step Instructions
The first step will be to pat your turkey breast dry with paper towels and then let your turkey breast sit at room temp for about 20 minutes.
The second step will be to make your compound butter. You’ll add your softened butter, fresh herbs, garlic and salt and pepper to a small bowl.
You want to mix all the ingredients together until the mixture is well combined and smooth.
The third step will be to gently slide your fingers between the skin and the meat to loosen that skin being careful not to tear it.
You will use half the compound butter for massaging under the skin and the other half for massaging the outside of the turkey breast. Set the meat with the breast side up in your pan.
The last step will be to cook the turkey at 450 degrees F for 15-20 minutes, then you’ll lower the temp to 325 degrees F. I cook my turkey breast until the internal temperature is 150-155 degrees F, roughly 2 hours, and then let it rest, tented loosely with foil for 20-30 minutes before slicing.
Since everyone’s oven heats a bit different, check your turkey with your thermometer before the 2 hour mark.
During the resting time, the internal temperature will rise to reach pasteurization equivalent to 165 degrees F while keeping the white meat much juicier. The resting time will also help to redistribute the juices throughout the meat.
If your family enjoys the white meat of the turkey the best, then this turkey breast is the way to go. It’s so much easier than the whole turkey and perfect for creating that EPIC turkey sandwich we all look forward to!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Roast Turkey Breast with Garlic Herb Butter
Insert your digital meat thermometer into the thickest part of the breast, making sure the tip does not touch the bone.
More Delicious Holiday Recipes to Enjoy
Roast Turkey Breast with Garlic Herb Butter
Print Recipe Pin RecipeIngredients
- 1/2 cup (one stick) unsalted butter, softened
- 1/2 Tbsp. fresh thyme
- 1/2 Tbsp. fresh rosemary, finely chopped
- 3 cloves garlic, finely minced
- 1/2 tsp. coarse kosher salt
- 1/4 tsp. black pepper
- 6-7 lb. bone-in turkey breast with skin
Instructions
- Pat your turkey breast dry with paper towels and then let your turkey breast sit at room temp for about 20 minutes.
- Preheat oven to 450 degrees F with rack in middle position. While the oven preheats, make your compound butter.In a small bowl, combine butter, herbs, garlic and salt and pepper until smooth.
- Gently slide your fingers between the skin and the meat to loosen that skin being careful not to tear it. Use half the compound butter for massaging under the skin and the other half for massaging the outside of the turkey breast. Set the meat with the breast side up in your pan.
- Cook the turkey at 450 degrees F for 15-20 minutes, then you'll lower the temp to 325 degrees F. I cook my turkey breast until the internal temperature is 150-155 degrees F, roughly 2 hours, and then let it rest, tented loosely with foil 20-30 minutes before slicing. During the resting time, the internal temperature will rise to reach pasteurization equivalent to 165 degrees F while keeping the white meat much juicier. The resting time will also help to redistribute the juices throughout the meat. Since everyone's oven heats a bit different, check your turkey with your thermometer before the 2 hour mark.
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